Chocolate Mousse Flan Recipes

CHOCOLATE MOUSSE FLAN

Steps:

• 1. Brush a 28 cm (11¼ inch) round fluted flan (tart) tin with melted butter or oil. Line the base with paper. Mix the biscuit crumbs and butter and press into the tin. Refrigerate until firm. 2. To make the filling, put the chocolate and cream in a small saucepan. Stir over low heat until smooth. Cool slightly, then stir in the egg yolks. Sprinkle the gelatine over 1 tablespoon water in a small bowl and leave until spongy, then stir. Cool slightly and stir into the filling. Fold in the whipped cream. 3. Beat the egg whites until soft peaks form. Fold into the filling and spread over the biscuit base. Refrigerate until set. Just before serving, remove from the tin and spread with the topping. 4. To make the topping, dissolve the coffee in 3 teaspoons water. Stir in the cream and sugar. Beat until soft peaks form, then spread over the flan. Dust with sifted cocoa powder to serve.

MANGO FLAN ON CHOCOLATE

Steps:

• Preheat the oven to 300 degrees.
• Pour 2 cups sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Meanwhile, set 6 (1-cup ramekins or shallow coffee cups nearby. When the caramel is cooked, quickly pour about 1/4 cup caramel into each ramekin and swirl to coat the sides. Set aside to cool.
• In a saucepan, bring the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse. Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks and the remaining 1 cup sugar. Whisk about 1/2 cup of the hot milk into the egg mixture. Whisk the remaining hot milk into the egg mixture. Whisk in the mango puree until smooth. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean and mango fibers. Pour the mixture into the caramel-lined ramekins and arrange in a hot water bath. Bake in the center of the oven until dry and set in the center, 30 to 35 minutes. Remove from the water bath and let cool. Tightly cover each ramekin with plastic wrap. Refrigerate at least 2 hours, or refrigerate until ready to serve, up to 24 hours.
• To serve, place a brownie circle on each serving plate. Turn a flan out on top of the cake (you may need to dip the bottom of each ramekin in hot water to loosen the caramel, and/or run a knife around the edge of the ramekin). The caramel will pour out and serve as the sauce, and will also soak into the brownie.
• Preheat the oven to 350 degrees. Grease a 9 by 13-inch baking pan and line it with parchment or waxed paper, pressing into the corners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until fluffy. Mix in the sugar. Mix in the eggs and vanilla and mix until light and fluffy. Sift together the flour, cocoa powder, baking soda and salt. Add to the butter mixture and mix just until combined. Mix in the chocolate chips. Pour into the prepared pan, smooth the top, and bake until the cake is firm in the center and the surface is dry and shiny, 15 minutes. Let cool in the pan. Run a knife around the edges of the pan and turn out the whole cake onto a work surface. Peel off the waxed paper. Using a ramekin as a guide, use a sharp knife to cut out 6 brownie circles the same size as the ramekins.

CHOCOFLAN

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
• In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
• In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
• Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
• Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
• Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.

EASY FAUX CHOCOLATE MOUSSE

Steps:

• Mix mascarpone cheese, whipping cream, and vanilla extract in a bowl.
• Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• Fold melted chocolate into the mascarpone cheese mixture.
• Refrigerate until set, 1 to 2 hours.

CHOCOLATE MOUSSE FLAN

Steps:

• You need a 9½ inch flan pan with a removable bottom to make this spectacular looking dessert. PASTRY: Combine flour, icing sugar and1 melted square chocolate. Cut in ½ cup softened butter (with pastry blender or in food processor) until mixture resembles coarse crumbs, form into ball with hands. Press into bottom and sides of flan ring pan with removable bottom that has been greased. Chill 1 hour. Bake at 425F for 10 minutes; cool. MOUSSE FILLING: Bring ½ cup whipping cream to a boil, Add 5 squares chocolate and 2 tbsp butter, stir until melted. Blend in 2 eggs yolks well, remove from heat. Beat egg whites until frothy, gradually add ¼ cup sugar, beating until stiff peaks form. Gently fold into chocolate mixture; pour into pastry crust, chill 10 minutes. GARNISH: Shortly before serving, sprinkle 3 squares (coarsely grated- use a vegetable peeler to make curls) over mousse. Lay 3 strips of wax paper across flan. Sift icing sugar over flan; remove wax paper. NB: Don't make or serve this on a hot day; it will melt.

THE BEST CHOCOLATE MOUSSE

Steps:

• Whip 1 cup of the heavy cream to soft peaks in a medium bowl (see Cook's Note). Set aside.
• Add the egg, egg yolks, sugar, espresso powder, vanilla extract, salt and 1 tablespoon water to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has almost doubled in volume, about 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula, if necessary. Remove from the heat and continue whisking until cooled, about 2 minutes.
• Put the chopped chocolate in a medium heatproof bowl and set over the saucepan of gently simmering water (do not allow the bowl to touch the water). Stir occasionally with a rubber spatula until the chocolate is melted and smooth. Remove from the heat and gently stir for about 3 minutes to cool slightly.
• Whisk the egg mixture into the melted chocolate in 3 additions until combined. (The mixture may get very thick.) Using a rubber spatula, gently fold the whipped cream into the chocolate mixture in 3 additions until it is fully incorporated. It is important that the chocolate mixture is not warm to ensure that it combines smoothly with the whipped cream without seizing up.
• Divide the chocolate mousse among four 4-ounce ramekins and chill until firm, about 1 hour.
• Whip the remaining 3/4 cup cold heavy cream to stiff peaks. Top each chocolate mousse with whipped cream and serve. (For a softer texture, allow the ramekins to sit at room temperature while you whip the cream.)

CHOCOLATE MOUSSE

Steps:

• Bring an inch of water to a boil in a medium saucepan. Combine the cream and chocolate in a large heatproof bowl. When the water boils, turn the heat to low so the water is barely simmering or just steaming. Set the bowl over the saucepan and melt the chocolate, gently stirring with a whisk now and then.
• While the chocolate melts, whisk the egg whites in a clean bowl using a stand mixer or electric hand mixer on medium speed. When the whites are foamy, add the sugar in a slow stream while whisking. Continue whisking until stiff peaks form. The whites should look glossy but not dry, and, when you lift the whisk from the mixture, a peak should form in the bowl and hold.
• Once the chocolate has melted completely, turn off the heat but leave the bowl over the saucepan. Holding the bowl with a kitchen towel, add the egg yolks one at a time, whisking after each addition. If the mixture looks broken, remove the bowl from the saucepan, cool for a minute, then add 1 tablespoon cream and whisk just until shiny and smooth. Whisk in the vanilla. (Don't worry if it still doesn't look completely smooth. It will come together in the next step.)
• Add a quarter of the beaten whites to the chocolate mixture and stir gently with a flexible rubber spatula until incorporated but still a little streaky. This will make it easier to fold in the remaining whites to create an airy mousse by gradually lowering the temperature of the chocolate (tempering) and making the mixture loose.
• Add the rest of the whites and fold them in by running the spatula from 12 o'clock on the bowl to 6 o'clock, then scooping up the chocolate on the bottom and gently folding it over the whites as you move toward 9 o'clock. Rotate the bowl 90 degrees and repeat. Continue folding just until the last streak of white disappears. It's OK if there are a few lumps of whites left. It's better to not deflate the batter by folding too much.
• Scoop into a pretty bowl or into individual cups or bowls for serving if you'd like. Otherwise, keep it in the mixing bowl. Refrigerate the mousse uncovered until cool, then cover and refrigerate for at least 4 more hours and preferably 24. The covered mousse can be refrigerated for up to 5 days.
• If you'd like to serve the mousse with whipped cream, whisk heavy cream until soft peaks form. A cup or two of heavy cream is plenty for this amount of mousse. Serve the mousse cold, straight from the refrigerator, with the whipped cream.

CHOCOLATE MOUSSE FLAN

Steps:

• Brush an 11-inch round fluted pan with melted butter or oil. Line the base of the pan with paper. Mix the chocolate crumbs and butter, and press into the pan. Refrigerate until firm.
• Make the Filling: In a small pan add the chocolate and cream. Stir over low heat until smooth. Cool slightly. Stir in the yolks.
• In a small bowl, sprinkle the gelatin over 1 tablespoon water and set it aside until it is spongy. Stir to dissolve. Stir into the filling. Fold in the whipped cream.
• Beat the egg whites until soft peaks form. Fold into the filling and spread over the cookie base. Refrigerate until set.
• Just before serving, remove from the pan and spread with the topping.
• Make the topping: Dissolve instant coffee in 3 teaspoons water. Stir in the cream and sugar. Beat until soft peaks form. When ready to serve, spread the topping over the flan.
• Dust the top with sifted cocoa powder and serve.